How can I make my steak juicy and tender?

How can I make my steak juicy and tender?

To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)

How long do you cook a 1 inch thick ribeye?

For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Why is my steak tough and chewy?

An undercooked steak will be a little tough since all the fat has not be converted into flavors and the juice has not started to flow, hence the steak is tough and chewy. An overcooked steak on the other hand, will be tougher and chewier since heat erodes all the fats and juices, leaving it hard.

How does Gordon Ramsay cook ribeye?

For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

What is the most tender steak cut?

The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin. The top sirloin is a cut from the loin that offers good flavor in a thick cut ideal for grilling, broiling, sautéeing or pan-frying.

Which is more tender rib eye or sirloin?

The ribs don't do much work when a steer is walking around so they tend to be tender and fatty. The sirloin comes from a section of the steer much closer to the legs. Since these muscles perform more work they are leaner and tougher.

Should you marinate a ribeye steak?

For the most part, marinating isn't a good use of time and ingredients, although there are some exceptions to be made for specific cuts of steak. … For all steaks, tender or tough, use salt or a dry rub to flavor the steak before cooking, and finish the steak with a pan sauce for truly great flavor.